Cajun Gumbo
From thenewagecook 16 years ago
- 40 minutes to make
- Serves 8
The key to a nice dark roux for Gumbo is to whisk constantly, it will take up to 20 to almost 30 minutes sometimes, but always whisking constantly.
Ingredients
- 2 lbs. of fresh shrimp (peeled and devined), shopping list
- 5 chicken breasts or thighs or a combination of both (boneless and diced) shopping list
- 1 lb. of Andouille or smoked kielbasa (sliced) shopping list
- 1 cup of celery (chopped) shopping list
- 1 cup of green bell pepper (chopped) shopping list
- 1 medium onion (chopped) shopping list
- 2 cup of okra (fresh or frozen) sliced shopping list
- 2 bay leaves shopping list
- 3-4 garlic cloves (minced or paste) shopping list
- 1 medium tomato (seeded and chopped) shopping list
- 3 green onion (scallions) stalks (chopped)- optional shopping list
- 1/2 bunch of fresh parsley (chopped) - 2 Tblsp if using dried shopping list
- 4 cups of stock (chicken, seafood or beef) shopping list
- Tabasco sauce to taste shopping list
- 1-2 Tblsp of cajun seasoning shopping list
- salt & black pepper to taste shopping list
- For the Roux: shopping list
- 1 cup of vegetable oil shopping list
- 1 cup of white all purpose flour shopping list
How to make it
- To start with the roux in a large pot, caldero or dutch oven heat the oil and whisk the flour constantly until it reaches a light sand color.
- Turn the heat down to just below medium whisking constantly until we get a rich dark brown color (like melted chocolate).
- Add all the TRINITY chopped celery, onion and pepper along with the the bay leaves and sauté for 5 minutes or until soft, mix and get all incorporated into the roux.
- Add the garlic and stir to combine.
- Stir in the sliced okra and cook until it looses it's "stringiness" texture.
- At this point add the sausage along with the meat or the shrimp and cook/sauté for 10 minutes.
- Add the parsley and the green onion and stir.
- Add the stock and the Cajun Seasoning, mix to combine all the ingredients and let it boil, then turn down to a lower heat and simmer for 30 minutes with the lid slightly off.
- After simmering for 30 minutes add salt & pepper and Tabasco sauce according your own personal taste and stir to combine.
- To serve Gumbo put a nice scoop of white rice and a good ladle full of the Gumbo on the side, just like in my photo :-)
- Have slices of fresh and delicious french bread or fresh baked cornbread and a bottle of Tabasco sauce on the table for people to season it as they wish. ENJOY !!!
The Rating
Reviewed by 9 people-
this is THE one !!!
jaypo
in loved it
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Needed a very special Gumbo recipe. This one sounds like it. Thanks
trinii
in HAWTHORNE loved it
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THIS IS A GREAT RECIPE!BUT I KNEW THAT IT WOULD BE!KEEP THEM COMING!HIGH 5! CAROL
leebear
in Brookpark loved it
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